Linguini with fresh spinach and ricotta
- Ready In: 25 minutes
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Serves: 4
A colourful and fresh dish for a lunch or light dinner. Serve this up in 20-25 minutes for a perfect midweek dinner that even the kids will love. Substitute whatever herbs are handy (I'm thinking basil, sage, oregano or even lemon thyme), and for an extra kick go for some chilli, garlic or, as we opted for, some fresh lemon zest... delish!
Ingredients
- 375 g linguine or fettuccine (green or plain)
- 250 g punnet of halved or quartered cherry tomatoes, or 3 diced ripe tomatoes
- 1 tablespoon olive oil
- 1 tablespoon lemon juice (and grated zest if desired)
- 1/3 cup parsley leaves, torn
- 75 g baby spinach leaves (approx 2 1/2 cups)
- 1 cup (225 g) low-fat ricotta, crumbled
Nutrition per serve
1860 kilojoules (440 Calories), 10 g fat (including 3 g saturated fat), 21 g carbohydrate (including 2 g sugars), 2 g fibre and 250 mg sodium. Read our nutrition rating system.
Directions
1. Cook pasta in a large saucepan of boiling water for 12-15 minutes OR according to packet directions. Drain well.
2. Meanwhile, heat oil in a small pan on low. Add tomatoes, lemon juice and parsley and cook for 1 minute, until aromatic. Add spinach and cook on high heat until just wilted.
3. Add drained fettuccine and toss through gently with ricotta to just mix. Season to taste.
